|Competition Barbeque Team|
THRILLER SHRIMPOften pirates were tucked away in coves in out of the way places. We can only guess what they ate. I'm thinking it was most likely wild boar (Pig roast!) and shrimp which were very plentiful in their time. The old way to cook shrimp was to boil it in sea water. The salt giving the only seasoning. This is good - I had to try it. But what if we modernized this a bit? Science tells us that all life arose from the sea millions of years ago. My research shows that the closest substance we have today to that ancient life giving primordial soup is - you guessed it - beer!
As soon as the 'primordial soup' boils, stir in the shrimp. Bring shrimp back up to a simmer. Stir occasionally until done - about 2 to 4 minutes until done. The shrimp will turn pink and opaque. There is no reason to over cook your shrimp - no one wants it mushy. It should be firm and a little crispy.
Serve immediately. I like shrimp shell on with a quick dip in cocktail sauce. You can also serve this over pasta or rice, peel first. Or try the pirate way. A Po' Boy! (Remember Jean Lafeate spent a lot of time in New Orleans.) Grab a soft sub roll, slather the inside with cocktail or tarter sauce and stuff with as many peeled shrimp as it will hold. This is what I saved that New Castle Brown Ale for.